Cream cheese sheep Cañarejal. Cheese spread
Made with freshly milked sheep's milk and with a minimum maturity of 20 days.
CORTEX: white color for growth of Penicilium Candidum.
COLOR: the interior of the cheese varies between ivory and straw.
TEXTURE: high solubility (liquefied), can be spread on toast, bread, ...
TASTE: it has a noble force in the mouth, concentrated, but very elegant.
AROMAS: within a framework of complex floral aromas, with a background of very expressive freshness on the nose.
CUAJO: made with the flower of thistle.
P.N. 250 gr.
Hemetically closed container
Prepared by Cañarejal cheeses. Valladolid - Spain